Cheesy Chilanda Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground Beef,
1 Med.: Bell Pepper, chopped
1 Clove: Garlic, minced
16 ounce: Pinto Beans, drained
15 ounce: Tomato Sauce,
1 cup: Picante Sauce, med. hot
1 tsp: Ground Cumin,
1/2 tsp: Salt,
12: Corn Tortillas,
2 cup: Shredded Cheese,
Lettuce, shredded
Sour Cream,
Fresh Tomato, chopped
Directions:
* Cheese may be Monterey Jack or Cheddar Brown meat with pepper,
onion and garlic; drain. Add beans, tomato sauce, picante sauce,
cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture
in 13x9 baking dish. Top with 6 tortillas. Top with half the
remaining meat mixture; sprinkle with cheese, repeat (except for
cheese). Cover tightly with aluminum foil. Bake at 350" for 20
minutes. Remove foil and top with remaining cheese. Bake uncovered
for 5 minutes. Top with lettuce, tomato, sour cream and additional
picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)
Source from luhu.jp
onion and garlic; drain. Add beans, tomato sauce, picante sauce,
cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture
in 13x9 baking dish. Top with 6 tortillas. Top with half the
remaining meat mixture; sprinkle with cheese, repeat (except for
cheese). Cover tightly with aluminum foil. Bake at 350" for 20
minutes. Remove foil and top with remaining cheese. Bake uncovered
for 5 minutes. Top with lettuce, tomato, sour cream and additional
picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)
Source from luhu.jp